Pork Toro Yaki Mochi

62°C (143.6° F)
Temperature
Sous vide time
2 People
Serves
Medium
Difficulty

Ingredients

  • 0.4lb Pork Toro (neck)
  • 1 oz. Sake
  • 2 Tablespoons Soy sauce
  • 2 Tablespoons Mirin
  • 1 teaspoon Sugar
  • Mochi blocks, each mochi block makes two skewers

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Directions

  1. Set up Nomiku water bath and turn temperature to 62°C (143.6°F).
  2. In a freezer-safe zip bag, add pork toro, sake, soy, mirin, and sugar. Seal using the water displacement method. Sous vide for 2 hours.
  3. Remove pork toro from water bath and slice thin. Microwave the blocks of mochi in the microwave for 20 seconds to soften. Cut each block of mochi into 4 equal sized cubes. Wrap thinly sliced pork toro around a block of mochi and skewer.
  4. Brush the sake mixture from the bag onto the skewers and grill over medium-high heat, flipping regularly. It’s ready when the mochi is puffed up and brown

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